Chicken Halang Halang
Chicken Halang Halang is the ginataan version of chicken tinola that is popular on parts of Visayas and some areas in Mindanao. Halang halang literary means chili hot. Some versions of halang halang don’t used coconut milk but use a lot of ginger and chilies, some of these versions are cooked semi dry. Sliced pork or beef strips are also used instead of chicken but with out the coconut milk, but stir cooked with a lot of ginger and chilies
On my version of chicken halang halang cooking is similar to a chicken tinola the only difference is the addition of coconut milk and the broth is reduced to a saucy consistency of whitish coconut cream. The usual chili tendrils or malungay leaves can be added to the dish if available. The recipe is simple and here it is.
Ingredients:
1 kilo chicken
3 thumb size ginger, cut into strips
1 small size papaya, cut into wedges
1/2 head garlic, choped
1 medium size onion, chopped
3-5 pcs. green chili
1 cup coconut milk powder
1 bundle dahon ng sili (if available)
1-2 stalk lemon grass
2 tbsp. peppercorns
1/4 cup patissalt
cooking oil
Cooking procedure:
Cut chicken into serving pieces with the bones intact. Wash thoroughly and drain, set aside. In a sauce pan sauté garlic, onion and ginger. Add chicken and patis, stir cook for 3 to 5 minutes. Add in lemongrass, green chilli, peppercorns and 2 to 3 cups of water and 1/2 cup of coconut milk powder diluted if 1 cup of water, bring to boil and simmer for 10-15 minutes or until chicken are tender. Then add papaya and the remaining coconut powder diluted in 1/2 cup of water, cook for another 5 to 8 minutes or until papaya are cooked and the broth is reduced to a saucy consistency. Season with salt if required. Add in dahon ng sili and cook for another minute. Serve hot.
On my version of chicken halang halang cooking is similar to a chicken tinola the only difference is the addition of coconut milk and the broth is reduced to a saucy consistency of whitish coconut cream. The usual chili tendrils or malungay leaves can be added to the dish if available. The recipe is simple and here it is.
Ingredients:
1 kilo chicken
3 thumb size ginger, cut into strips
1 small size papaya, cut into wedges
1/2 head garlic, choped
1 medium size onion, chopped
3-5 pcs. green chili
1 cup coconut milk powder
1 bundle dahon ng sili (if available)
1-2 stalk lemon grass
2 tbsp. peppercorns
1/4 cup patissalt
cooking oil
Cooking procedure:
Cut chicken into serving pieces with the bones intact. Wash thoroughly and drain, set aside. In a sauce pan sauté garlic, onion and ginger. Add chicken and patis, stir cook for 3 to 5 minutes. Add in lemongrass, green chilli, peppercorns and 2 to 3 cups of water and 1/2 cup of coconut milk powder diluted if 1 cup of water, bring to boil and simmer for 10-15 minutes or until chicken are tender. Then add papaya and the remaining coconut powder diluted in 1/2 cup of water, cook for another 5 to 8 minutes or until papaya are cooked and the broth is reduced to a saucy consistency. Season with salt if required. Add in dahon ng sili and cook for another minute. Serve hot.
I always make this recipe from your website. I never really cooked before I moved to Belgium and when I came across your website it became my Bible. The instructions are so easy to follow! It's just great.
ReplyDeleteFor this recipe I just add more water, say 2-3 cups more, as I like it more "soupy" and it doesn't really affect the taste. Due to the lack of papaya and "dahon ng sili" I use potatoes and spinach, respectively. Sometimes I also add a bit of cayenne for an added zing.
Thank you, ut-man!
Hi Jacki,
ReplyDeleteThank you for your support and your feedback.